Green Beans And Artichokes With Sun Dried Tomatoes Recipes

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

ARTICHOKE COD WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.

GREEN BEANS AND SUN-DRIED TOMATOES

Steps:

• Soak the tomatoes in hot water.
• Wash, trim and steam the green beans for 5 to 7 minutes.
• Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
• When green beans are cooked, drain and cut in quarters.
• Drain the tomatoes, and mix with the green beans and the remaining ingredients. Season with salt and pepper.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
• Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
• Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
• Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
• Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

GREEN BEANS WITH SUN-DRIED TOMATOES

Steps:

• Saute onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper.
• Add enough water to cover bottom of pan.
• Cook until desired doneness.

GREEN BEANS AND ARTICHOKES WITH SUN-DRIED TOMATOES

Steps:

• Sautee the garlic in the butter over medium heat for about 1 minute.
• Add the whole green beans and toss with the garlic. Cover and cook the beans until they are done.
• Add the artichoke hearts (I cut them into quarters)and sundried tomatoes. Cook until just heated through.
• Add the cream cheese (you may want to use only 1/2 the package, but I use it all).
• Heat until the cream cheese has melted and the dish is bubbling. Add salt and pepper to taste.